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Vegetarian, Italy

Tomato basil risotto with mozzarella

Tomato basil risotto with mozzarella is a creamy Italian dish for 4, ready in 40 minutes, rated easy, at €2.60 per serving. Arborio rice cooks slowly in a tomato scented broth, then finishes with parmesan and melted mozzarella chunks. The key to getting it right is adding the broth one ladle at a time, never drowning the rice.

A tomato risotto with basil and melted mozzarella chunks, pizza in risotto form.

Tomato basil risotto with mozzarella
Total time
40 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

This risotto tastes like a margherita pizza that melted into a pot. Tomatoes simmered with onion and garlic build a sweet, slightly tangy base, arborio rice turns creamy without any cream, and mozzarella cubes melt into warm pockets in every bite. Fresh basil, added at the very end, keeps its full aroma instead of cooking away with the rest.

It is a natural summer dish, when tomatoes are ripe and full of flavor, but you can make it year round with good canned tomatoes if needed. Kids love it for its melty texture and mozzarella strings, and it works just as well for a relaxed Sunday dinner with friends, served simply with a green salad.

The ingredients

4 people

Fruits and vegetables

  • Ripe tomatoes 700 g
  • Onion 1
  • Garlic 1 cloves
  • Basil 10 sprigs

Pantry

  • Arborio riceoften in the pantry 320 g
  • Vegetable brothoften in the pantry 1 l
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Mozzarella 2
  • Grated parmesan 50 g

Allergens Lactose

The step by step recipe

  1. Peel the tomatoes, remove the seeds and cut them into small cubes. Keep the broth warm.

    Save the tomato juice, it goes into the rice and adds flavor.

  2. Sweat the chopped onion and garlic in the oil, add the tomatoes and let them simmer down. 8 min

    A pinch of sugar softens the acidity if your tomatoes are not quite ripe.

  3. Add the rice, stir for two minutes, then add the broth one ladle at a time until the rice is tender. 17 min

    The rice takes on the color of the tomatoes, that is a good sign.

  4. Off the heat, stir in the parmesan and half of the chopped basil, then the mozzarella cubes. 1 min

    Cube the mozzarella ahead of time and drain it well, it will not release water.

  5. Cover for one minute so the mozzarella melts, then serve with the remaining basil. 1 min

    A drizzle of raw olive oil right before serving is the final touch.

Our tips to get it right

  • Pick ripe, flavorful tomatoes, they are the backbone of this risotto and make all the difference in the final taste.
  • Stir the rice regularly while it cooks, that motion releases the starch and creates the creamy texture risotto is known for.
  • Taste the rice before stopping the cooking, it should still have a slight bite, never mushy or sticky.

The variations

  • Swap the mozzarella for burrata, added raw on top of the hot risotto right before serving for an even creamier center.
  • For a richer version, add a few slices of cured ham or some black olives along with the tomatoes.
  • To save time on a busy weeknight, use canned peeled tomatoes instead of fresh ones, this cuts prep time in half.

What to serve it with

  • A lemony arugula salad
  • A glass of white grape juice
  • Extra parmesan shavings on top

Storage

The risotto keeps for 2 days in the fridge in a sealed container, though it loses some creaminess as it cools. Reheat it gently in a pot with a splash of broth or water to bring the creaminess back. It does not freeze well, both the rice and mozzarella change texture too much once thawed.

Questions about this dish

Can I use a different rice instead of arborio?

Carnaroli works just as well and even holds its texture a bit better during cooking. Avoid long grain rice like basmati, it does not release enough starch to give risotto its creamy texture.

Do I have to peel the tomatoes?

It is not required, but the skin curls into small unpleasant bits once cooked. Thirty seconds in boiling water is enough to remove it easily.

Can I make this risotto ahead of time?

Risotto is best eaten right after cooking, since it loses its creaminess as it cools. You can prepare the tomato base ahead and reheat it before adding the rice.

How do I keep the mozzarella from releasing water?

Cut the mozzarella into cubes and drain it well on paper towels before adding it. Add it off the heat, right at the end, so it melts without releasing too much liquid.

How long does it take to make a tomato basil risotto with melted mozzarella?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tomato basil risotto with melted mozzarella?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tomato basil risotto with melted mozzarella cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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